Monday, October 25, 2010

Vietnamese cuisine -Sao Nam

"While Vietnamese food has long been appreciated in France, the former colonial power, U.S. residents are only beginning to discover its many fine features. Vietnamese chefs like to refer to their cooking as "the nouvelle cuisine of Asia." And indeed, with the heavy reliance on rice, wheat and legumes, abundance of fresh herbs and vegetables, minimal use of oil, and treatment of meat as a condiment rather than a main course, Vietnamese food has to be among the healthiest on the planet. " - History of Vietnamese Food.

Another weekend grocery shopping in Jaya Grocer @ Empire. We ended up trying the newly opened Sao Nam. The first time I tried at the other branch in Hartamas, heard they have closed down and moved here.

Statue of Ho Chi Minh

Lotus fragrant tea, my 2nd favourite tea. Simply love the smell and taste of it.

Red Noodle ( Cao lau pho xua < Hoi An) - RM18
A Hanoi dish, passed down from the Imperial court of Vietnam. Dry flat noodle (hor fun type) topped with mince prawns, chicken and crushed sesame crackers. Yummy... and it comes with a bowl of prawn soup, should be taken after every mouthful of noodles. Quite an interesting dish, and am pretty happie that the ingredients are very fresh that made this a superb dish! Beef salad noodle RM18
Beef with thin rice vermicelli and topped with chopped spring onions. My Mr had this, he is very particular with the texture and taste of the beef. This turns out well for him, as the beef is tender and blends all well together.

Caramel custards in pumpkin (Banh Flan Bi ) RM18
We can't help to order this as our dessert. Actually we were so full in the stomach, but our eyes keep seeing every table has this pumpkin dessert and our greedy minds can't stop telling us to try it. Though is a bit pricey, but worth the try. Silky smooth texture, rich and milky caramel blends well with the pumpkin taste.

Restaurant Sao Nam
Empire Shopping Gallery
Imperial Vietnamese Cuisine

Jalan 16/1, SS16,
47500 Subang Jaya,

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